A pizza with basil pesto on a crushed tomato sauce
Pre-heat oven to 450°F or grill on high heat. Use a pizza stone for best results.
Slice the zucchini in long strips on a mandolin or with a vegetable peeler. Set aside for later.
Quarter the tomatoes and place in a food processor with 1 tbsp olive oil, garlic, salt and pepper.
Pulse just to breakdown and keep the sauce chunky. Alternatively, you can do this process by hand by just crushing the tomatoes in your hand and then mixing in the olive, garlic, salt and pepper.
Brush flat breads with olive oil. Now spread the crushed sauce in a thin layer on the flat bread, leaving a ½” space on the edge for the crust.
Top the sauce with the sliced mozzarella and the grated parmesan. Now add the prosciutto and the zucchini ribbons.
Place the pizza in the oven and cook for 8-12 minutes or place on the grill, close the lid of the grill and cook for 8-12 minutes, until golden brown and crispy.
Top with dollops of basil pesto, cut and enjoy!